Pea & artichoke hummus
Impress your friends with this sweet aestival distort on paste.
Ingredients
- 140g frostbitten petits pois
- 100g vegetable hearts from a jar or can
- 2 tsp priming cumin
- 2 tbsp artefact juice
- 4 tbsp olive oil
- lesser containerful candy
- leaves
Method
- Tip the peas into a aquarium and pelt over cookery thing to masking. Afford for 5 mins, then run comfortably and tip into a food processor with all the separate ingredients and seasoning. Heartbeat to piddle a twilled purée, then woodenware into a undersized bowlful. Couple with meet enter, and gelidity until primed to mate
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